Anti-nutritional and allergic components of taro: recent updates & perspectives

Colocasia esculenta (Taro) is widely cultivated tuberous crop, extensively harvested in tropical and subtropical regions for its starchy rhizomes (corms). Taro leaves are low in calories and rich in protein, dietary fibre, and essential minerals. The corms serve as a primary source of starch (70-80%) and are commonly consumed as staple vegetables. Traditionally, taro has been recognised for its diverse pharmacological activities, including anticancer antimicrobial, antidiabetic, hepatoprotective and anti0melanogenic effects. Recent studies have identified various bioactive compounds in taro, including flavonoids, steroids, and β-sitosterol, which contribute significantly to its therapeutic potential and health-promoting effects. However, taro also contains anti-nutritional factors such as tannins, cyanogenic glycosides, oxalates, phytates and amylase inhibitors, which may pose health risks and affect its bioavalibility. This review aims to elucidate the allergenic and anti-nutritional components of taro and their potential health implication, emphasising the need for appropriate processing techniques to enhance its safety and nutritional value.